Chicken Fried Rice 🍛🍗
A hearty and flavour-packed dish, this chicken fried rice is quick to make and perfect for using up leftover rice. A one-pan wonder that’s sure to please the whole family!
🛒 Ingredients:
🍚 Cooked Rice: 300g, preferably chilled
🍗 Chicken Breast: 200g, diced
🥚 Eggs: 2, beaten
🥕 Carrot: 1, finely diced
🌱 Peas: 50g
🧅 Spring Onions: 2, finely sliced
🧄 Garlic: 2 cloves, minced
🛢️ Vegetable Oil: 2 tbsp
🥄 Light Soy Sauce: 2 tbsp
🥄 Dark Soy Sauce: 1 tbsp
🧂 Salt and 🌶️ Pepper: To taste
🍳 Method:
🔥 Heat the oil: In a large pan or wok, heat 1 tbsp of oil over medium-high heat.
🍗 Cook the chicken: Add the diced chicken and stir-fry until golden and fully cooked. Remove and set aside.
🥚 Scramble the eggs: Add the remaining oil to the pan, pour in the beaten eggs, and cook until scrambled. Push the eggs to one side of the pan.
🧄 Add the garlic and vegetables: Stir-fry the garlic, carrots, and peas for 2-3 minutes until softened.
🍚 Add the rice: Toss in the cooked rice, breaking up any clumps with a spoon or spatula. Stir well.
🍗 Combine everything: Return the chicken to the pan and mix in the scrambled eggs.
🥄 Add soy sauce: Drizzle in the light and dark soy sauces, stirring to coat the rice evenly.
🌱 Finish with spring onions: Stir in the spring onions and season with salt and pepper to taste.
⏱️ Serving Information:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
🍴 Servings: 2-3
🔥 Calories: ~350 per serving
Serve hot and enjoy this comforting, flavourful dish! 🍛✨